Respbarry and Almond Macarons
Butter for greasing
50g (1 ¾ oz.) raspberries (for purees)
120g (4 ¼ oz.) almond meal
75g (2 ½ oz.) So Sweet xylitol
20g (2/3 oz.) arrowroot
3 x 60g egg whites
pinch of salt
20g (2/3 oz.) So Sweet xylitol
1 tablespoon raspberry puree
125g (4 ½ oz.) unsalted butter, softened
40g (1 ½ oz.) So Sweet xylitol
10g (1/3 oz.) arrowroot
2 tablespoons raspberry puree
Preheat oven to 150˚C/130˚C fan-forced (300˚F/250˚F). Brush a baking tray with butter to grease. Line with baking paper.
Puree the raspberries by pushing through a fine meshed sieve with a wooden spoon. Set aside.
Mix the almond meal, xylitol and arrowroot in a bowl.
Use an electric beater to beat the egg whites and salt in a medium sized bowl, on high speed until soft peaks form.
Add the salt and 20g xylitol to the egg mixture and beat until the xylitol is dissolved.
Gently fold in half of the dry ingredients and then fold in the 2nd half and 1 table spoon of the raspberry puree.
Spoon the mixture into a piping bag fitted with a 1 cm plain nozzle. Pipe 4cm rounds (approx. 40) onto the prepared trays. Tap the trays to even the macaroons and let stand for 30 mines at room temperature.
Bake for 20 minutes or until firm to touch. Cool.
Beat the softened butter until pale. Add the xylitol and arrowroot until and beat until fluffy.
Add 2 tablespoons of raspberry puree and beat on medium speed until combined.
Spread or pipe the raspberry filling onto the flat side of a macaroon and sandwich together with one another.
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